How about a gluten-free, flourless, grain-free, protein-packed cookie—that's truly delish?

Before you answer, check out this recipe for chocolate chip cookies from Liz Moody of Not Crazy Healthy. Says Liz: "They're gooey on the inside with crispy edges and a wonderful sweet, buttery flavor. They taste—really—exactly like the sugar- and flour-packed versions, except with no refined sugar, no flour, a ton of good fat, magnesium and vitamin E, and a whopping 4 grams of protein per cookie." (Liz also says she tested them out on her nieces...and they had no idea they were healthy!)

Preheat oven to 325 degrees. In a food processor, blend the cashews for 2 to 3 minutes, or until they form a paste, with the oils visibly releasing. Add in almond butter and process for 30 more seconds, scraping down the sides, before adding eggs and vanilla and processing an additional 30 seconds, scraping down the sides, until the batter is uniform. In a separate bowl, mix together coconut sugar, sea salt and baking soda; add dry ingredients and stir thoroughly. Mix in the chocolate chips. Spoon teaspoon-size amounts onto a parchment-lined cookie sheet, leaving 4 to 5 inches between each cookie to accommodate spreading, and sprinkle with sea salt if desired, before baking for 20 minutes. Remove cookies from oven and let sit on pan for 5 minutes before moving to a drying rack. Makes 18 to 22 cookies.

You can make this recipe with all almond butter (omit cashews and use 1 cup of almond butter), or all cashews (omit almond butter and use 2 cups of cashews), but combining the two gives you the best, most traditional chocolate chip cookie taste and texture.